Italians are obsessed with this…
Italians are obsessed with this… is a easy Italian recipe that serves 2. 260 calories per serving. Recipe by Alexa, what's for dinner? on YouTube.
Prep: 5 min | Cook: 7 min | Total: 22 min
Cost: $3.36 total, $1.68 per serving
Ingredients
- 1 cup Pastina (star-shaped) (small star-shaped pasta (stelline))
- 4 cups Chicken Broth (low-sodium)
- 1 piece Large Egg (room temperature)
- 1/4 cup Parmesan Cheese, grated (freshly grated)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- to taste Salt (optional, depending on broth saltiness)
- 1 tablespoon Fresh Parsley, chopped (optional garnish)
Instructions
Gather Ingredients and Equipment
Measure out all ingredients and set out the saucepan, colander, spoon, ladle, grater, bowl, and whisk.
Time: PT2M
Bring Broth to a Boil
Pour the chicken broth into the medium saucepan and bring to a rolling boil over medium‑high heat.
Time: PT3M
Cook Pastina
Add the pastina to the boiling broth and cook, stirring occasionally, until al dente (about 5 minutes).
Time: PT5M
Beat the Egg
While the pasta cooks, crack the egg into a small bowl and whisk until fully combined.
Time: PT1M
Temper the Egg into the Soup
Reduce the heat to low. Slowly drizzle the beaten egg into the hot soup while stirring constantly to create silky ribbons.
Time: PT1M
Add Parmesan
Stir in the grated Parmesan cheese until it melts completely into the broth.
Time: PT30S
Season
Season the soup with freshly cracked black pepper and salt to taste.
Time: PT30S
Serve
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 12.5g
- Carbohydrates
- 35g
- Fat
- 5.8g
- Fiber
- 1.5g
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Egg, Milk, Wheat
Ingredient Substitutions
- Instead of Pastina (star-shaped): orzo, tiny alphabet pasta, ditalini
- Instead of Chicken Broth: vegetable broth, store-bought broth, water with bouillon
- Instead of Large Egg: egg white only, omit for vegan version
- Instead of Parmesan Cheese, grated: Pecorino Romano, Grana Padano
- Instead of Freshly Cracked Black Pepper: white pepper
- Instead of Salt: sea salt, kosher salt
- Instead of Fresh Parsley, chopped: basil, chives
Equipment Needed
- Medium Saucepan
- Colander
- Wooden Spoon
- Ladle
- Microplane Grater
- Measuring Cups and Spoons
- Small Bowl
- Whisk
Critical Steps — Do Not Skip
- Bring broth to a rolling boil
- Cook pastina until al dente
- Temper the egg into the hot soup
Chef Tips from the Video
- Use low‑sodium broth so you can control the final salt level.
- Freshly grated Parmesan melts more smoothly than pre‑grated.
- A tiny drizzle of high‑quality olive oil at the end adds a glossy finish.
- For extra richness, stir in a small pat of butter just before serving.
Troubleshooting
The egg curdles and forms lumps.
Reduce the heat to low before adding the egg and stir continuously while drizzling the egg slowly. If curdling occurs, whisk a splash of cold broth into the egg first to temper it.
Pastina becomes mushy.
Cook the pastina just until al dente (usually 5 minutes) and drain any excess broth if needed. Serve immediately.
Soup is too salty.
Add a splash of unsalted broth or water and a little more pasta to balance the salt.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently on the stove.
Freezer: Not recommended because the egg and pasta texture change when frozen.
Room temperature: Consume within 2 hours of cooking; do not leave out longer.
Make-Ahead Tips
- Broth can be prepared ahead of time and kept refrigerated.
- Beat the egg a few hours in advance and store covered in the fridge.
- Reheat the soup gently; avoid boiling after adding the egg.
Frequently Asked Questions
What is the cultural significance and history of Star-Shaped Pastina Soup with Egg and Parmesan in Italian cuisine?
Pastina, especially the tiny star‑shaped stelline, has long been a comfort food in Italy, traditionally served to children and the elderly as a light, nourishing broth. The addition of egg and Parmesan turns it into a simple yet protein‑rich dish that families have enjoyed for generations, especially during cold weather or when someone is feeling under the weather.
What are the traditional regional variations of pastina soup in Italy?
In northern Italy, pastina is often cooked in a clear chicken or beef broth and finished with butter and Parmesan. In the south, a tomato‑based broth or a splash of olive oil may be added, and sometimes ricotta replaces the egg for a creamier texture. Each region tailors the broth and garnish to local tastes.
How is Star-Shaped Pastina Soup with Egg and Parmesan traditionally served in Italy?
It is typically served hot in shallow bowls, sprinkled with freshly cracked black pepper and a generous amount of grated Parmesan. A drizzle of extra‑virgin olive oil and a few chopped parsley leaves are common finishing touches, and the soup is eaten with a spoon, often as a first course or a light main.
On what occasions or celebrations is pastina soup traditionally associated in Italian culture?
Pastina soup is most often associated with everyday comfort rather than special celebrations, but it is a staple during family gatherings when a quick, soothing dish is needed. It is also traditionally given to sick family members because the light broth and protein are easy to digest.
How does Star-Shaped Pastina Soup with Egg and Parmesan fit into the broader Italian cuisine tradition?
The dish embodies the Italian culinary principles of simplicity, high‑quality ingredients, and balance. It showcases the Italian love for pasta in all sizes, the use of broth as a base, and the finishing touch of Parmesan and pepper that elevates a humble soup to a flavorful experience.
What are the authentic traditional ingredients for Star-Shaped Pastina Soup with Egg and Parmesan versus acceptable substitutes?
Authentic ingredients include star‑shaped pastina (stelline), low‑sodium chicken or vegetable broth, a fresh egg, freshly grated Parmigiano‑Reggiano, and black pepper. Acceptable substitutes are other tiny pastas like orzo, vegetable broth instead of chicken, Pecorino Romano for cheese, and a pinch of white pepper if preferred.
What other Italian dishes pair well with Star-Shaped Pastina Soup with Egg and Parmesan?
A simple green salad with lemon vinaigrette, crusty Italian bread, or a side of sautéed greens such as spinach or broccoli rabe complement the light soup. For a fuller meal, serve with a slice of focaccia or a small portion of risotto.
What makes Star-Shaped Pastina Soup with Egg and Parmesan special or unique in Italian cuisine?
Its uniqueness lies in the combination of tiny star‑shaped pasta that creates a playful texture, the silky egg ribbons that add richness without heaviness, and the sharp, nutty flavor of Parmesan. This balance of comfort and elegance makes it a beloved quick‑fix in Italian homes.
What are the most common mistakes to avoid when making Star-Shaped Pastina Soup with Egg and Parmesan?
Common pitfalls include overcooking the pastina, which makes it mushy; adding the egg to a boiling broth, which causes curdling; and using pre‑grated cheese that doesn’t melt smoothly. Keep the broth just below a simmer when tempering the egg and use freshly grated Parmesan for best results.
What does the YouTube channel Alexa, what's for dinner? specialize in?
The YouTube channel Alexa, what's for dinner? focuses on quick, approachable home‑cooking recipes that blend comfort food with occasional international twists. Alexa emphasizes easy‑to‑follow tutorials, budget‑friendly ingredients, and practical tips for everyday cooks.
Last updated: August 31, 2026
